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Rustic Twice Baked Potato Casserole - 3rd Place Winner 2015
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January 2015
MONTHLY WINNER 

Rustic Twice Baked Potato Casserole - <font color=D61602>3rd Place Winner 2015</font>

1/4 tspOnion Powder1 ml
1/2 cupGrated Parmesean Cheese125 ml
1/2 cupGreek Yogurt125 ml
1/4 cupMilk50 ml
2-3 clovesMinced Garlic2-3 cloves
1/2 cupSharp White Cheddar Cheese125 ml
5 lbsBaked Potatoes, chopped into 3/4 cubes2.3 kg
1 cupChopped Green Onion250 ml
1/4 tspDry Mustard1 ml
to tasteSalt & Pepper to taste
pinchCayenne Pepperpinch




Directions
TO BAKE WHOLE POTATOES: Preheat oven to 400 F. Scrub potatoes under running water. Use a metal fork to poke a few holes in each potato. Place on rack in oven and bake for 50-60 minutes, until soft when squeezed. Remove and cool completely or refrigerate for assembling casserole later.

TO ASSEMBLE CASSEROLE: Preheat oven to 350 F. Leaving skin on, chop baked, cooled potatoes into 3/4 cubes and add to large bowl. In separate small bowl, add yogurt, milk, Parmesan cheese, shredded cheddar cheese, dry mustard, garlic powder, onion powder, salt, pepper, cayenne (if using), and 3/4 cup green onions; stir until combined. Pour over potatoes and toss until mixed. Transfer mixture to an oiled or sprayed 9x13 inch clear baking dish. Sprinkle remaining cheddar cheese on top.*** Bake uncovered 45-55 minutes, or until lightly browned on top, and edges and bottom are visibly well browned. Remove from oven and sprinkle 1/4 cup chopped green onions on top.





This potato recipe is brought to you courtesy of Deborah Fox.

 
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